Being a mother of two young (active) boys, I’m always looking for activities to do with them during the cold months. As a family, we don’t usually do anything special for Saint Patrick’s Day, but we love to cook and bake together. This Irish Soda Bread Biscuit recipe is really simple and not too complicated for children between the ages of 4 – 10, with minor assistance. I found that this activity was rewarding to them! This baking experience gave them a boost of confidence that they were able to make something for the family, “all by themselves” to eat. Along with this confidence, they also learned “why”, “how” and “when” to do certain steps:
- “How” to identifying measurements – 1 cup, 1 ½ cup, Tbsp. and tsp.
- “Why” and “When” to add dry and liquid ingredients
- “How” and “Why” you infuse dried berries before mixing
- “How”, “When” and “Why” to set the oven temp
- “Why” and “How” do you grease or line the baking sheet
- “How” and “Why” do you knead the dough
- “When” to take biscuits out of the oven
Kid friendly items to have on hand before starting:
- Step stool (for reaching)
- Paper towels (for spills)
- Oven mitts or kitchen towels (oven transfer use)
- 2” biscuit cutter
- Rolling pin
- Parchment paper
- Electric mixer
- 1 – large spoon for scraping sides of bowl
- 4 c. all-purpose flour
- 1 Tbsp. Clabber Girl Baking Powder
- 1 tsp. salt
- 3/4 tsp. Clabber Girl Baking Soda
- 1/4 c. brown sugar
- 1 c. raisins, rinsed in hot water and dried
- 1 c. dried cranberries, rinsed in hot water and dried
- 1 Tbsp. caraway seeds, optional
- 2 eggs
- 2 c. buttermilk
- Make sure all ingredients and utensils are out and ready for easy access. (Wash those hands!)
- Fully submerge raisins and cranberries in a bowl of warm water. Leave them set for about 2 minutes to infuse.
- Drain water from the infused raisins and cranberries. Transfer to folded paper towels to remove any remaining water.
- Let your child locate, measure, add and mix all dry ingredients.
- Add prepared raisins and cranberries to dry mixture. Mix raisins and cranberries until fully coated in dry mixture.
- Add eggs and buttermilk until thoroughly combined.
- Spread 2-3 Tbsp. flour on to a prepared surface. Remove dough mixture from mixing bowl and knead for about 3 minutes on prepared surface.
- This recipe states to roll dough to a ½ inch thickness. We wanted a higher biscuit, so we decided to roll out to a 2-inch thickness instead.
- Using a 2-inch biscuit cutter, show your child how to place the cutter each time in order to use most dough the first time around (you’ll need to repeat this step with the additional dough from the first set of cut outs).
- Transfer cutouts to your prepared baking sheet. Place biscuits in a 400° F. pre-heated oven. Bake biscuits for 10 minutes or until tops are golden brown.
- Using oven mitts or kitchen towel, help your child safely remove biscuits from the oven. Let cool for about 5 minutes. We recommend eating them warm with butter!
Yield: (10) 2-inch round biscuits.